October 24, 2024 • 30 mins
What Meg's drinking: Humis 2024 Grenache Blanc $29
Wines tasted:
- Red Hill Estate Sparkling Cuvee $14
- Jim Barry Watervale Riesling $15
- De Bortoli Rosé $14
- Z Wine Rustica Barossa Valley Grenache $19
Sydney Wine Bar: Flight Path
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hi and welcome to One with Meg and Mel.
We are here to help younavigate the world of one.
I'm Mel Gilchrist, joined byMaster of One, meg Brotman.
Meg, we know you're in themiddle of a crazy course.
How's it going?
Speaker 2 (00:11):
It's good.
It's hard, but I've nowfinished my contact day so I can
sit there and read it, but Ican get how you use the
information.
It's all about application ofknowledge rather than just
regurgitation of knowledge, soI'll get there.
Speaker 1 (00:29):
I'm learning, which is good, good, well, good luck.
I hope it's going well.
Today we have a challenge.
So someone messaged us lastweek.
Actually, before let's go backa step, because thank you for
your messages last week, ourlast one news we got a flurry of
messages.
Speaker 2 (00:48):
Well, did we talk about something um controversial
?
I can't even remember.
Speaker 1 (00:52):
Yeah, we did um so well.
I mean, firstly, a couple ofpeople said it was the best one
you so far.
Oh wow, so they enjoyed it um.
And then there was somecomments about nepotism and
people pointing out that there'snepotism in every industry.
Speaker 2 (01:08):
Yeah, true.
Speaker 1 (01:08):
That was a good point .
Oops, and then what else?
So there was a few commentsabout some speculation about the
CEO of Australian Vintage.
Yeah, some speculation aboutthe CEO of Australian Vintage.
Yay, so it was a juicy episode,I think, but it's nice to hear
(01:30):
your thoughts, so definitelykeep messaging us, but we did
get a fun message this week, sothis is a challenge.
This is from Nick.
Nick has said I've been askedfor some wine recommendations
for work drinks.
Yesterday they served SquealingPig, sablonk, tintara, cab Sav
and a random rosé.
I'm sure you could make betterchoices for a similar budget
(01:52):
Must be available in Dan's, soI've put that to Meg.
Speaker 2 (01:57):
It was hard to get wines that weren't pinnacle
wines.
Yeah, because we set a price ofaround the $15 mark.
That's a good point.
So I spoke to Mel and I said$15 and Mel said oh, maybe under
.
And then she came back and saidno, it's still around $15.
So it's between sort of $13 and, I think, $16.
(02:17):
And I was adamant that I wasbuying.
Speaker 1 (02:22):
From wineries.
From wineries and let's toremind those, pinnacle is like
home brand.
They're the ones that yeah.
Speaker 2 (02:31):
But it's not wearing a black and gold label.
It's squealing pig.
Yeah, it's so many of them.
Anything under $15 is a homebrand wine, but I have managed
to do it and it shouldn't havetaken that long.
It should have been really easy.
They are more big brand wines.
(02:52):
There's one from a companycalled Zed Wine that I didn't
know anything about, whichapparently is a family-owned
winery.
Okay, so that's good.
I've got Jim Barry, I've got DeBortoli.
It's all family-owned.
And then Red Hill Estate.
Speaker 1 (03:03):
Awesome.
Well, we definitely likesupporting wineries, so we're
going to get into that today,but first, what have you been
drinking?
Speaker 2 (03:09):
So I drank excuse me, I was just telling Mel I'm
doing a women in wine dinnerVictorian women in wine dinner
with Estelle, part of the picketgroup, and I get to choose the
wines and then I give them tothe chef and the chef designs a
course around each of the wines.
So there's four wines, yep.
And I contacted Missy at Humusand said, oh, can you send me
(03:32):
some wines?
And she sent me a pig pool anda Grenache Blanc.
We love pig pool and they werethe Grenache Blanc which I'm
actually using.
So come to the dinner.
It was just.
I think it's my new fave.
Yeah, it's so textural.
The acidity's not too high,which is kind of against mostly
(03:52):
what I drink, but just thisbeautiful texture, awesome.
Now, with the sort of springveggies and stuff coming on, we
had it with just some asparagusand some broad beans and things
and it was just a perfect wine.
But it would go equally as wellwith something rich, because
it's quite rich and textured.
We had a porchetta thefollowing night.
(04:14):
The acid probably wouldn't situp to the porchetta but, you
know, with the sort of fenneland sage herbs in it it's an
amazing wine.
I don't know where you buy it.
It's probably about $30,.
I think she said Probably justgo online and order it directly
from them.
Speaker 1 (04:30):
It was the Picpul.
Speaker 2 (04:31):
No, it was the Grenache Blanc.
The Picpul was really good too.
Speaker 1 (04:34):
Oh, there we go.
Grenache Blanc.
Okay, I found it online, I'llput it in the show notes.
It is $29.
Speaker 2 (04:39):
Yeah, love nice label too.
Love the label.
Yeah, they do nice labels.
Speaker 1 (04:42):
And also worth noting .
They're just awesome people.
They are Like reward awesomepeople for being brave.
Speaker 2 (04:50):
I just worked out that Hugh and Missy, because I
didn't know her partner wascalled Hugh, hugh and Miss Mind
blown, I never, I never.
Well, I made that connection.
Correct me if I'm wrong, Missy,but yeah.
Speaker 1 (05:05):
It would be weird if it was a coincidence.
Speaker 2 (05:07):
Yeah, exactly.
Speaker 1 (05:08):
Awesome Fun fact.
Speaker 2 (05:10):
Fun fact I was on my Instagram feed came up this
Channel 7 news report thatthere's a wine shop in Preston
selling wine for a dollar abottle.
Speaker 1 (05:21):
You're kidding.
Speaker 2 (05:23):
No, apparently, a few years ago he did 99 cents a
bottle.
You're kidding?
No, apparently, a few years agohe did 99 cents a bottle wine
and he sold 46,000 bottles.
He's bought 25,000.
It's a maximum of two dozen percustomer, a dollar a bottle.
So it's just such a sadcommentary on where we are in
(05:46):
the industry.
Because he would have had tobuy that, unless it's on
consignment, which means that hedoesn't pay until he's sold the
wine.
Yeah, but even so he's got tomake some profits.
So say he makes 50 cents andthe winery makes 50 cents.
The bottling costs would bemore than that.
People are just flogging off.
There's no front label, there'sonly a back label with the
mandatories on it.
(06:06):
So, yeah, I just thought thatwas good for the punter.
Get down there.
I think it's at the Paran.
Yeah, well, we don't know ifit's any good.
We don't know if it's good forthe punter, do we no?
Well, people came in it's a Chand we're saying, oh yeah, this
is great.
We bought the last one, whichwasn't so good, and this is a
little bit better, so peopleseem to like it.
(06:26):
But yeah, I think you might beinside the Preston market, or
near the Preston market forthose of you in Melbourne.
Speaker 1 (06:32):
Yeah, okay, all right .
Well, on the topic ofaffordable wine, the slightly
higher price than a dollar, wehave our wine.
So this is, you've taken Nick'schallenge and you have said if
you were doing, and I guess,like the, the specific challenge
(06:52):
is a corporate setting, but inreality it's anything where
there's a bunch of people withdifferent palettes, right, so it
might be like a wedding or aparty of some sort, any sort of
work thing, group of people.
So you have to still be able tocater to a bunch of palettes
and there can't be anything tooout there, yep, and it has to be
affordable and DrinkableDrinkable and from Dan's,
(07:15):
apparently, because they musthave an account with Dan's or
something.
Yes, that was his thing.
Speaker 2 (07:20):
So I wanted to get Pinot Grigio.
I could not find one.
Oh, I'm so glad you didn't.
That wasn't a pinnacle brand,oh really.
Or was lower in alcohol, and Ionly wanted to buy Australian,
yay good.
So I was determined I needed tobuy Australian, because this is
(07:40):
where people are suffering,particularly in this price point
, yep.
So there was some Italian PinotGrigios and there was some of
the Gießen Gießen, new Zealandlighter styles.
There was Y Series, you know,the Yolamba, yep, but I didn't.
So I thought, since it's workdrinks, excuse my throat.
(08:01):
Today, mm-hmm, I got asparkling wine.
So this is Red Hill Estate.
This was $14 on a member offer.
It doesn't have any appellationAppellation what am I saying?
Any GI on it.
But I mean, red Hill is InMornington, so it's trading on
its name.
It's from Chardonnay and PinotNoir.
(08:22):
It would be definitely Charmatmethod.
So it's re-fermented in tankbecause just call it sparkling
wine, we have to.
It's called sparkling cuvee.
This is where the champagnoiseshave given us a whole heap of
marketing terms that mean reallyjack shit at the end of it.
I've got billy in the room.
I've got to watch my languageshe's nine months.
Speaker 1 (08:42):
I don't think she's going to be repeating it,
although she's almost walking,so she's clearly ahead of her
time.
Speaker 2 (08:48):
So yeah, red Hill Estate sparkling cuvee $14.20,
$16.20, a normal price.
Speaker 1 (08:55):
So do you think, when you see this right and you know
that Red Hill is a Morningtonwinery, do you think that
they've brought in all grapesand they're only using grapes
from a different region, or doyou think they're still using
mostly their grapes and justbought in some to bulk it out?
Or is there a generalisation wecan make about wines like this?
Speaker 2 (09:14):
One of two options.
I don't think they'd probablybe making it.
I think they'd be buyingsparkling base on the bulk
market.
Or secondly, they might bebuying Clee's Skins and throwing
their label and hood on it, sothey may be bringing it in.
I don't know how big the wineryis.
This seems to be a prettyhigh-volume brand, yep.
(09:35):
So if they were bringing it in,you'd have the cost of the
grapes.
You'd have transport costing,then winemaking costs on top of
that.
It would probably be cheaperfor them just to buy the
sparkling base.
But it is Chardonnay and Pinot.
It's quite dark in colour, yep,a fairly big bubble by the
looks of it.
Speaker 1 (09:53):
No, it is I mean.
But let's be honest at workdrinks.
Are you criticising the size ofthe bubble?
Speaker 2 (10:02):
Very aptly.
It's super like tart apple.
Yeah, I'd say the base wine's alittle bit older than it
doesn't?
It's not vintage.
It doesn't have any vintage onit, but I wouldn't say that was
from the 2023 or 2024 vintage.
It just feels a bit older, abit of that cooked apple
character as well, but actuallyperfectly drinkable?
Speaker 1 (10:23):
yeah, I would really.
Speaker 2 (10:24):
It's probably not cold enough, so I imagine the
bubble would stay in it more ifit was colder.
I got stuck in traffic thismorning so the wine heated up a
little bit.
It's just crazy school trafficon this street.
Speaker 1 (10:36):
Oh yeah, school traffic it is.
It's crazy.
I quite enjoy that.
I like that.
Oh God, I'm going to At thisprice point.
Often residual sugar is alittle higher.
Yep, I like that.
That's not the case at all.
Speaker 2 (10:52):
It is really fresh, it is really fresh.
You know, if you've got abottle of Aperol hanging around,
you can make them Aperol Spritz.
It's very versatile.
You could make a littlechampagne cocktail, you know,
with the sugar thing in thebottom with the bitters on it,
but that is very drinkable andfor $14.20, an absolute bargain
and not a separative.
Yeah, supporting you.
(11:14):
Know, an Australian, I think,family owned.
Is it the Meyer family thatowns Red Hill?
Speaker 1 (11:19):
Don't know, don't know, lose me at that point, but
I could keep drinking that.
Speaker 2 (11:24):
It is only at 10 in the morning people.
Speaker 1 (11:26):
Yeah, drinking that.
Yeah, it is only 18 in themorning.
People, yeah, no, I'm not mad,all right, um great sorry.
Speaker 2 (11:32):
I've just looked up and there's like a dinosaur.
What is a giraffe on the roof?
It was not what I was expectingto see, mom life yep.
So the next one I've got is ajim barvale Riesling.
This was $14.95.
Okay Now, as I said, I thoughtPinot Grigio would be more of a
(11:53):
party friend to people.
Speaker 1 (11:56):
Yeah, but I have a feeling.
Speaker 2 (11:57):
I struggled to find something that was made by a
privately owned winery.
Speaker 1 (12:05):
I also think that our friend Nick, who messaged in,
probably wants something alittle nicer, considering the
question, than Sauvignon.
Speaker 2 (12:13):
Blanc.
Yeah yeah, if you're going todo drinks, you know I know
Sauvignon Blanc appeals to a lotof people, but they know what
it tastes like.
Maybe test them a little bitwith something a little bit
fresh and delicious.
Totally this is covered inbling.
(12:34):
Gold medal 95 points gold medalgold medal gold medal 2023.
Water veil riesling 50thvintage from jim barry yeah,
nice I will know this isdelicious because I've just
poured it into my spittoon.
That's a bit stupid.
It's clear I want to bechugging, chugging in the big
cup.
Speaker 1 (12:52):
We're using those like red college.
Speaker 2 (12:56):
Where you pay beer pong.
Speaker 1 (12:57):
Yeah.
Speaker 2 (12:58):
Yeah, not that I do anything like that.
Speaker 1 (12:59):
I mean, we don't even need to taste this, do we?
We know how good it is.
Speaker 2 (13:04):
Well, no, I drink this quite a lot in my IGA.
It's a little bit moreexpensive.
Now this, the acidity, maybother you know people, but if
you're having drinks at work youwill invariably have those
salami twiglet things which arepretty poxy.
There'll be some salami, someprosciutto, there'll be some
fatty foods.
So it goes really really wellwith fatty foods, anything
(13:25):
that's had pork in it.
If you've got a few tubs ofdips, I think it'll work with,
you know, cream cheese baseddips, because it's because of
the acidity, the aptly greenflavors, very mineral I, but on
the scale of riesling, this isnot.
Speaker 1 (13:39):
This is still approachable.
Speaker 2 (13:40):
I think this is still has broad appeal and it's so
good it's just so floral andfresh and fresh lime juice and
lime juice cordial andeverything that you'd expect.
It's from a region it speaks toplace.
You know, squealing pig sovingand glonk great drink, but it
could be made anywhere in, yeah,new zealand, yes, whereas this
(14:04):
is definitely a water veil clearRiesling, you know it
definitely has that lime juicecharacteristic and I just love
the acidity.
And the other beauty about itis I tried to find wines with a
little bit lower-ish alcoholbecause you know there's nothing
worse than the person gettingpissed at the work drink.
So this is probably about 12.5%.
(14:26):
What does it say?
Say 12 alcohol and thesparkling was 12 and a half they
say on the back it's a party inyour mouth.
Speaker 1 (14:35):
Well, that's a bit embarrassing yeah, it's not what
I would have said, but yeah but, um, that is absolutely
delicious, and what a bargain 15bucks.
Ridiculous, absolutelyridiculous.
I reckon they'll rise the price.
Everything is going up.
You'd think they'd have to soon.
I hope not.
Speaker 2 (14:51):
And that wasn't even on special.
That's just like standard.
I swallowed that Standardpricing.
Speaker 1 (15:00):
Nick, I hope you're taking these on board and you're
going to give us notes about ifpeople liked them.
Yeah, you have to come back andtake them and see what people
thought of them, because Ireally want to know if people
like that.
Speaker 2 (15:06):
Because we might really embarrass you when you
say I got this off a podcast.
It's recommendations from twopeople who know about wine and
they'll go the wine's crap.
Speaker 1 (15:12):
It's like where's my Saviour blog.
Speaker 2 (15:14):
Yeah, we haven't got Saviour blog for a reason,
because they can drink that anytime.
Let's give them something thatthey may not go out and actually
buy.
So next we have De Bortoli'sPale and Dry 2024 Rosé Very
lovely, floral, beautiful label13% alcohol from the King Valley
(15:38):
.
So King is it?
Yeah, so De Bort's have awinery in Griffith, so that's
their sort of volume and theircask wine and everything.
And then they have a winery inthe Yarra Valley and Steve Weber
and his wife, leanne deBordelais, are great proponents
of Victorian wine and YarraValley wine and they really
invest in the region and a lotof the you know sort of famous
(16:02):
winemakers from the Yarra havestarted off in de Bordelais, so
they've started off workingthere.
Yeah, this is incredibly pale.
Pale, as one would expect.
I like there's a sort ofstippling on the punt of the
bottle.
Can you see it?
Oh, I've never noticed that.
Speaker 1 (16:14):
That's nice.
This is um.
They've gotten awards for theirdesigner.
This, I think.
Speaker 2 (16:20):
Oh, have they yeah so this was, let me find it,
139513.95.
Speaker 1 (16:28):
Steal.
Yeah, and you know what, ifanyone's scared of Riesling,
they'll drink the rosé, that'sright, that's what I thought,
and Also rosé.
Speaker 2 (16:36):
If you don't like it, just throw some fruit in it and
a bit of soda water and make asangria out of it.
Speaker 1 (16:42):
You know what that was?
A really nice nose.
Speaker 2 (16:45):
Well, it is, it's almost.
I mean, I don't think itprobably is Grenache, but it's
almost Grenache-y strawberry.
Speaker 1 (16:52):
It actually a lot of rosé, I find doesn't have much
on the nose, it's just so boring, but this actually a bit
jumping out there.
Speaker 2 (17:04):
Great acidity, super floral, really refreshing.
I'm starting to turn a littlebit on rosé, turn toward it
rather than away from it, andwe've got a lot of rosés.
Speaker 1 (17:16):
Do we All right?
Speaker 2 (17:18):
The people like it, I know, and it's coming into
summer and it's coming into um,that celebratory time where all
of you are having parties, sothis can be transferred.
All of these wines can betransferred from your work party
, yep to your at home party andyou look pretty classy, I think,
because they actually lookquite fancy.
They don't look like they costunder $15.
Speaker 1 (17:40):
Yep, no, that's great , all right, definitely, I think
that that one is an excellentchoice, hmm.
Speaker 2 (17:50):
That's quite good.
Yeah, it is quite good.
I sound surprised.
Speaker 1 (17:53):
Well, no De Portally, it is good De.
Speaker 2 (17:55):
Portally's good wine?
Yeah, it always is yeah.
So next I got.
I didn't want to get CabernetSauvignon.
It's heading into the warmermonths, Christmas party time,
it's too big.
And they had the TintaraCabernet.
Yep Didn't want to get Shirazbecause, hey, if we don't know
Shiraz by now, we're never goingto know it.
So I thought I would get aGrenache.
Speaker 1 (18:20):
So I went on and had a look and this is 2024 Rustica
Grenache from the Barossa Valley.
Meg.
That is really risky, I think.
Do you?
Yes, I don't think Grenache is,but you know me, I think that
Grenache is out of balance.
So often it's too alcoholic andat a cheap price point.
As a single varietal I wouldn'tbe putting my money there.
But we'll see.
Speaker 2 (18:40):
My rationale was if I was going to get a Shiraz from
the Barossa, which is a crowdpleaser, it's going to be 14%
anyway.
Speaker 1 (18:45):
Yes, this is 14%, but you can't taste it as much in
the Shiraz.
At least, they're normallybalanced, okay, whereas Listen
to my second rationale Okay,chill it, oh, yeah, out.
Okay, chill it, oh, alright,alright, alright, alright.
Speaker 2 (19:01):
I see where you're going.
Chill, it's going to knock offthe alcohol yeah, it's also, so
it's going to be more appealing,so you can throw some of it
into an ice bucket for somepeople to enjoy.
Chill Again, you're going tolook like a funk star because
you're serving a chilled red.
Look at me go.
Speaker 1 (19:18):
There might be some raised eyebrows amongst some
pretentious wine.
Speaker 2 (19:22):
True, the bosses who are maybe a little bit older,
yeah, but also it's one ofAustralia's great, great
varieties.
It's having a bit of aresurgence at the moment.
Speaker 1 (19:31):
Okay, grenache always smells amazing, Like I love the
nose on this, but it's thepalate where it often
disappoints.
Speaker 2 (19:46):
This has got a bit of savoury earthiness about it.
It's not just all thatstrawberry and cherry and sort
of bright popping red fruitsthat's good.
Have I won you over?
Oh good, yeah, it's good yeah,that's yum.
Speaker 1 (19:53):
Oh my god, people are getting smashed on that.
That's too good, that issmashable.
That is so young, that's reallygood I can't believe that's.
How much was that it's 15, no15.
Speaker 2 (20:08):
Member offer 19, normal, 20, normally.
Yeah, but I'm assuming if youguys have got an account.
If not, it's free to join.
Just join up.
I don't know what the benefitsare.
I think you just get the memberbenefit, the member cheap wines
.
But I got a sake last nightbecause my son's decided he
wants to be a sake brewer.
That's his job for life.
Speaker 1 (20:30):
Doesn't Wesset do sake, they do so we're going to
put him through.
Speaker 2 (20:34):
I might do it as well with him.
Speaker 1 (20:35):
He doesn't want to do it with me.
Speaker 2 (20:37):
That's so cool, I don't want to sit next to you.
So anyway, he.
And then he's going off.
That's funny.
He's going to travel by trainfrom Singapore to Lisbon, oh my
God, through Mongolia and China,and.
Speaker 1 (20:51):
Russia To be.
What is he?
Speaker 2 (20:52):
19, 20?
He's 18.
To be 18.
No, elliot's going off toEngland next year for six months
.
Okay, 18.
No, elliot's going off toEngland next year for six months
.
Speaker 1 (20:58):
Okay, for uni.
I was not doing all this when Iwas 18.
Oh my God.
Speaker 2 (21:02):
Anyway, stop talking about the family, we'll catch up
later.
The Grenache, let's talk aboutit.
Lovely tannins, it's got alittle bit of structure, so I
think it would appeal to yourShiraz drinkers.
They may look at the colour andgo well, that looks like like
blood, which is something thatmy father would say.
But tell them to actually tasteit because it's got quite a lot
of structure to it.
And the alcohol well, for it is14, it's integrated.
Speaker 1 (21:25):
It doesn't jump out at me.
I'm, I'm quite happy, I'mpleased and, um, I also find
that I can find grenache a bitdisjointed.
I can find the palette to Idon't know like drop off really
quickly.
Speaker 2 (21:38):
But this has such a nice finish, oh and this is the
other thing about this place ZedWine.
It's two sisters Cool.
Speaker 1 (21:46):
Okay, we love that.
Speaker 2 (21:48):
I think they might have inherited their parents
were growers or something Allright.
And then they decided and it'sthe only sister team that one's
a viticulturist and one's thewinemaker Winemaker, I'm mad,
sister team that one's aviticulturist and one's the
winemaker.
Speaker 1 (21:59):
Winemaker, I'm mad yeah.
Speaker 2 (22:00):
So go out and support them for $15, remember off of
that and chilled it's good, yeah, that would be unreal, chilled.
So we've got every base coveredhere.
Yeah, I'm sorry Billy's justgrown so much in the last month
since I've seen her.
Bye, she's obsessed with myshoes.
Bye, she's obsessed with myshoes.
(22:20):
Bye.
Speaker 1 (22:21):
Have a good day.
Speaker 2 (22:21):
She's sitting up and she's nearly crawling and she's
about to teeth, but she's justso beautiful, I'm just a bit
distracted.
Speaker 1 (22:28):
Sorry, that's a really good choice.
That's a really good one.
I thought you were crazy.
Well, I was ready to be likebad move Meg.
Lucky, lucky ready to be likebad move bag, lucky, lucky.
But yeah, I wanted to get stuff.
That's not your standard.
People listening are like theaudacity of mal.
She always goes up against thismaster of wine she's got balls,
(22:51):
she has got balls.
Speaker 2 (22:53):
But, um, I almost looked at cask wine, but then I
thought, oh yeah, that wouldlook a bit, it would just look
office.
Speaker 1 (22:59):
Yeah, it would, even though we know that, like from a
perspective of the actualpackaging, it's really good, it
has integrity, it's quality, butyeah.
Speaker 2 (23:10):
Wow, that Grenache.
They're all good and seriously,I would happily if I was having
a Christmas party this year.
I would happily serve any ofthose.
Me too, you know quite proudly.
And everyone would think whatwould you drink, though?
Well, the Riesling and theSparkles.
But I'd put something in theSparkles.
Yeah, would you.
What do you mean?
You'd put something in it.
Aperol yeah, I might make anAperol out of it but, I could
(23:31):
drink it on its own as well.
Speaker 1 (23:36):
I hope that helps and please get back to us.
Speaker 2 (23:40):
We want to know if you know if Meg's actually the
other thing people when you arehaving office drinks, let us
know what people think Aredrinking.
Yeah, like I know, tess Dolan,Rob Dolan's daughter, at Woods
Bagot, where she works, which isan architectural firm, they
drink Rob Dolan wine, clearlybecause she gets very good rates
(24:01):
on it.
But yeah, I mean, what arepeople drinking?
Speaker 1 (24:06):
I think that is our challenge to you out there.
If you are organising stufflike this, especially if a
business is paying for it, tryand go through privately owned
wineries.
Make sure that the wine thatyou were buying is a privately
owned winery I just think,particularly now, nothing.
Speaker 2 (24:25):
The pinnacle wines are all really, really good,
don't get me wrong but I justthink at the moment, with you
know we just saw the fox creekhas gone into receivership.
Yeah, I just think it'simportant to try and support
these, even established brandslike Jim Barry and possibly Red
Hill Estate.
Everyone's doing it.
They are really doing it toughat the moment.
Speaker 1 (24:45):
Yeah, absolutely All right, but they're still making
great wine.
Yeah, yeah, it's crazy.
Look to finish it off.
We just have some stuff thathave been written in that I
thought I'd just bring up.
So one is thank you, deb hassent in.
I sent in one of the episodes Isaid let us know what wine bars
you're loving and we'll doshout outs.
(25:06):
So we have a shout out.
So Deb has sent us a wine barin Sydney that said they have
amazing wine by the glasssuggestions.
They showcase a differentwinery each month with wine
flights.
That's cool.
They do mystery flights.
Love that.
And it's Levantine Hill at themoment.
So it is called Flight PathWine Bar in Sydney.
(25:28):
So that definitely sounds.
Is it in the?
Speaker 2 (25:29):
flight path.
Is it very noisy?
Are you sitting under all theplanes going in and out of
Mascot?
Speaker 1 (25:34):
I don't know, but no, that sounds worth trying.
If you're in Sydney, that is agreat recommendation.
Thank you, deb, kate.
Kate has sent us a message.
Oh, long-time listeners,first-time commenters Isn't that
nice, oh sweet.
So they were thinking about ourGSM episode and they love
(25:56):
Australian blends.
It's wild to us, to them, thatMount Mary is a top three wine
in Australia with its quintet,but still everyone turns their
noses up at Australian blends.
They want to hear more about us, about Australian blends, and
they have been embracing themotto of if you don't know it,
(26:16):
try it.
Speaker 2 (26:16):
Awesome, um, thank you kate, that's nice for the
message.
That's a good episode to do,maybe do some more on blends.
Speaker 1 (26:20):
We did specifically jsm, but we can do more on
blends.
We have.
We have the white blends we'regonna do this on my fridge, oh
okay, cool, all right, okay,we'll do that.
And Max Max has a question.
So thank you, first-timemessenger as well.
Thanks for joining us.
(26:40):
Max on the pod, he listened tothe Cab Franc episode.
He's keen to try some more.
Found one it was really good,but it was high alcohol.
Cool, but it wasn't actually.
It tasted like it was highalcohol, however, it wasn't
actually.
It tasted like it was highalcohol.
However, it wasn't actuallypercentage wise, high abv.
So he was saying overwhelmingalcohol burn.
(27:01):
We are curious about whatcauses wine to taste like
alcohol, even if it's lower inalcohol.
Is it a fault or something todo with flavors and balance?
Speaker 2 (27:09):
it's balance and lack of fruit supporting the
flavours.
So sometimes what happens?
When grapes accumulate sugar sothey might get to 13.5%,
they're doing it quickly andthey aren't accumulating the
right number of flavours.
So when they ferment that outyou've got maybe a 14, 12, 13%
(27:34):
alcohol wine, which is pretty,pretty standard.
But it just there's not enoughfruit to support the alcohol, so
it sits on top of it andusually my first indicator for
that is you can smell thealcohol.
So I often write down intasting notes hot nose, which
means to me that high alcohol,it smells hot.
You can smell the alcoholcoming off the wine.
Speaker 1 (27:54):
Yeah.
Speaker 2 (27:55):
And it is just about balance.
It's not getting enough fruitflavour and aroma compounds to
support the amount of alcohol Inthose instances.
If it were me, I would startoff doing a wild ferment,
because they produce lessalcohol for more sugar Really
Okay.
And then possibly leave it witha tiny amount of residual sugar
(28:16):
in there but add a little bitmore acid to balance out the
sugar, just so you're notgetting the alcohol.
But it really comes down topicking yeah, picking time and
not having optimally ripe fruit,which we know everyone puts on
the back of their labelsOptimally ripe fruit they do
they love it?
Speaker 1 (28:33):
the back of their labels Optimally ripe fruit.
They do they love it.
We pick it at the perfect time.
Speaker 2 (28:36):
Yes, we pick this at the not perfect time, like no
one's ever going to say thatOptimal, optimal, all right.
Speaker 1 (28:42):
Well, that's a good response.
Hope that helps and that's allwe have for this week.
Next week, what are we doing?
Meg, celebrity wines, and I'vegot one I'm so excited about.
It's so true, I think.
Actually, I think we might havedone some before, but we
probably have new ones this time.
Speaker 2 (28:58):
Well, no, we did.
Who was your footy dude Fromthe horse?
Speaker 1 (29:04):
Oh no, Rich Evanderbeck.
Speaker 2 (29:07):
Yeah, with the, he does the pills and bottles and
everything out.
So we've done his wine, and Ithink, have we done?
Speaker 1 (29:15):
Oh no, Do you know what?
Maybe we've just done Riccardoand we've done Brad Pitt's wine
in a different episode.
Speaker 2 (29:22):
We've got Brad Pitt's wine again, because you know we
did it for.
Speaker 1 (29:25):
But it wasn't Celebrity Wines, it was for a
different episode.
Speaker 2 (29:28):
Possibly Rose, yeah, and rosé yeah, and we've also
done.
We've done daniel ricardo, um,as a last drop, and we've also
done.
Did we do ricky pontings?
Oh, because someone, everyone,when I said celebrity wines,
everyone at work who is reallyinto footy and sport said um, or
particularly ben dolan, oh, youcould do ricky ponting wines.
(29:50):
And then there's bustustyMalone, some rapper.
I don't know.
And then they were talkingabout some other football player
and I was just like, no, no, Ihave got like one of the
greatest celebrities to everwalk this path.
Speaker 1 (30:04):
All right, all right.
Well, we'll leave it there.
We'll tease that and we will beback with you with those
celebrity wines next week.
And until then, enjoy your nextglass of wine and drink well.
Hi and welcome to One with Meg and Mel.
We are here to help younavigate the world of one.
I'm Mel Gilchrist, joined byMaster of One, meg Brotman.
Meg, we know you're in themiddle of a crazy course.
How's it going?
Speaker 2 (00:11):
It's good.
It's hard, but I've nowfinished my contact day so I can
sit there and read it, but Ican get how you use the
information.
It's all about application ofknowledge rather than just
regurgitation of knowledge, soI'll get there.
Speaker 1 (00:29):
I'm learning, which is good, good, well, good luck.
I hope it's going well.
Today we have a challenge.
So someone messaged us lastweek.
Actually, before let's go backa step, because thank you for
your messages last week, ourlast one news we got a flurry of
messages.
Speaker 2 (00:48):
Well, did we talk about something um controversial
?
I can't even remember.
Speaker 1 (00:52):
Yeah, we did um so well.
I mean, firstly, a couple ofpeople said it was the best one
you so far.
Oh wow, so they enjoyed it um.
And then there was somecomments about nepotism and
people pointing out that there'snepotism in every industry.
Speaker 2 (01:08):
Yeah, true.
Speaker 1 (01:08):
That was a good point .
Oops, and then what else?
So there was a few commentsabout some speculation about the
CEO of Australian Vintage.
Yeah, some speculation aboutthe CEO of Australian Vintage.
Yay, so it was a juicy episode,I think, but it's nice to hear
(01:30):
your thoughts, so definitelykeep messaging us, but we did
get a fun message this week, sothis is a challenge.
This is from Nick.
Nick has said I've been askedfor some wine recommendations
for work drinks.
Yesterday they served SquealingPig, sablonk, tintara, cab Sav
and a random rosé.
I'm sure you could make betterchoices for a similar budget
(01:52):
Must be available in Dan's, soI've put that to Meg.
Speaker 2 (01:57):
It was hard to get wines that weren't pinnacle
wines.
Yeah, because we set a price ofaround the $15 mark.
That's a good point.
So I spoke to Mel and I said$15 and Mel said oh, maybe under
.
And then she came back and saidno, it's still around $15.
So it's between sort of $13 and, I think, $16.
(02:17):
And I was adamant that I wasbuying.
Speaker 1 (02:22):
From wineries.
From wineries and let's toremind those, pinnacle is like
home brand.
They're the ones that yeah.
Speaker 2 (02:31):
But it's not wearing a black and gold label.
It's squealing pig.
Yeah, it's so many of them.
Anything under $15 is a homebrand wine, but I have managed
to do it and it shouldn't havetaken that long.
It should have been really easy.
They are more big brand wines.
(02:52):
There's one from a companycalled Zed Wine that I didn't
know anything about, whichapparently is a family-owned
winery.
Okay, so that's good.
I've got Jim Barry, I've got DeBortoli.
It's all family-owned.
And then Red Hill Estate.
Speaker 1 (03:03):
Awesome.
Well, we definitely likesupporting wineries, so we're
going to get into that today,but first, what have you been
drinking?
Speaker 2 (03:09):
So I drank excuse me, I was just telling Mel I'm
doing a women in wine dinnerVictorian women in wine dinner
with Estelle, part of the picketgroup, and I get to choose the
wines and then I give them tothe chef and the chef designs a
course around each of the wines.
So there's four wines, yep.
And I contacted Missy at Humusand said, oh, can you send me
(03:32):
some wines?
And she sent me a pig pool anda Grenache Blanc.
We love pig pool and they werethe Grenache Blanc which I'm
actually using.
So come to the dinner.
It was just.
I think it's my new fave.
Yeah, it's so textural.
The acidity's not too high,which is kind of against mostly
(03:52):
what I drink, but just thisbeautiful texture, awesome.
Now, with the sort of springveggies and stuff coming on, we
had it with just some asparagusand some broad beans and things
and it was just a perfect wine.
But it would go equally as wellwith something rich, because
it's quite rich and textured.
We had a porchetta thefollowing night.
(04:14):
The acid probably wouldn't situp to the porchetta but, you
know, with the sort of fenneland sage herbs in it it's an
amazing wine.
I don't know where you buy it.
It's probably about $30,.
I think she said Probably justgo online and order it directly
from them.
Speaker 1 (04:30):
It was the Picpul.
Speaker 2 (04:31):
No, it was the Grenache Blanc.
The Picpul was really good too.
Speaker 1 (04:34):
Oh, there we go.
Grenache Blanc.
Okay, I found it online, I'llput it in the show notes.
It is $29.
Speaker 2 (04:39):
Yeah, love nice label too.
Love the label.
Yeah, they do nice labels.
Speaker 1 (04:42):
And also worth noting .
They're just awesome people.
They are Like reward awesomepeople for being brave.
Speaker 2 (04:50):
I just worked out that Hugh and Missy, because I
didn't know her partner wascalled Hugh, hugh and Miss Mind
blown, I never, I never.
Well, I made that connection.
Correct me if I'm wrong, Missy,but yeah.
Speaker 1 (05:05):
It would be weird if it was a coincidence.
Speaker 2 (05:07):
Yeah, exactly.
Speaker 1 (05:08):
Awesome Fun fact.
Speaker 2 (05:10):
Fun fact I was on my Instagram feed came up this
Channel 7 news report thatthere's a wine shop in Preston
selling wine for a dollar abottle.
Speaker 1 (05:21):
You're kidding.
Speaker 2 (05:23):
No, apparently, a few years ago he did 99 cents a
bottle.
You're kidding?
No, apparently, a few years agohe did 99 cents a bottle wine
and he sold 46,000 bottles.
He's bought 25,000.
It's a maximum of two dozen percustomer, a dollar a bottle.
So it's just such a sadcommentary on where we are in
(05:46):
the industry.
Because he would have had tobuy that, unless it's on
consignment, which means that hedoesn't pay until he's sold the
wine.
Yeah, but even so he's got tomake some profits.
So say he makes 50 cents andthe winery makes 50 cents.
The bottling costs would bemore than that.
People are just flogging off.
There's no front label, there'sonly a back label with the
mandatories on it.
(06:06):
So, yeah, I just thought thatwas good for the punter.
Get down there.
I think it's at the Paran.
Yeah, well, we don't know ifit's any good.
We don't know if it's good forthe punter, do we no?
Well, people came in it's a Chand we're saying, oh yeah, this
is great.
We bought the last one, whichwasn't so good, and this is a
little bit better, so peopleseem to like it.
(06:26):
But yeah, I think you might beinside the Preston market, or
near the Preston market forthose of you in Melbourne.
Speaker 1 (06:32):
Yeah, okay, all right .
Well, on the topic ofaffordable wine, the slightly
higher price than a dollar, wehave our wine.
So this is, you've taken Nick'schallenge and you have said if
you were doing, and I guess,like the, the specific challenge
(06:52):
is a corporate setting, but inreality it's anything where
there's a bunch of people withdifferent palettes, right, so it
might be like a wedding or aparty of some sort, any sort of
work thing, group of people.
So you have to still be able tocater to a bunch of palettes
and there can't be anything tooout there, yep, and it has to be
affordable and DrinkableDrinkable and from Dan's,
(07:15):
apparently, because they musthave an account with Dan's or
something.
Yes, that was his thing.
Speaker 2 (07:20):
So I wanted to get Pinot Grigio.
I could not find one.
Oh, I'm so glad you didn't.
That wasn't a pinnacle brand,oh really.
Or was lower in alcohol, and Ionly wanted to buy Australian,
yay good.
So I was determined I needed tobuy Australian, because this is
(07:40):
where people are suffering,particularly in this price point
, yep.
So there was some Italian PinotGrigios and there was some of
the Gießen Gießen, new Zealandlighter styles.
There was Y Series, you know,the Yolamba, yep, but I didn't.
So I thought, since it's workdrinks, excuse my throat.
(08:01):
Today, mm-hmm, I got asparkling wine.
So this is Red Hill Estate.
This was $14 on a member offer.
It doesn't have any appellationAppellation what am I saying?
Any GI on it.
But I mean, red Hill is InMornington, so it's trading on
its name.
It's from Chardonnay and PinotNoir.
(08:22):
It would be definitely Charmatmethod.
So it's re-fermented in tankbecause just call it sparkling
wine, we have to.
It's called sparkling cuvee.
This is where the champagnoiseshave given us a whole heap of
marketing terms that mean reallyjack shit at the end of it.
I've got billy in the room.
I've got to watch my languageshe's nine months.
Speaker 1 (08:42):
I don't think she's going to be repeating it,
although she's almost walking,so she's clearly ahead of her
time.
Speaker 2 (08:48):
So yeah, red Hill Estate sparkling cuvee $14.20,
$16.20, a normal price.
Speaker 1 (08:55):
So do you think, when you see this right and you know
that Red Hill is a Morningtonwinery, do you think that
they've brought in all grapesand they're only using grapes
from a different region, or doyou think they're still using
mostly their grapes and justbought in some to bulk it out?
Or is there a generalisation wecan make about wines like this?
Speaker 2 (09:14):
One of two options.
I don't think they'd probablybe making it.
I think they'd be buyingsparkling base on the bulk
market.
Or secondly, they might bebuying Clee's Skins and throwing
their label and hood on it, sothey may be bringing it in.
I don't know how big the wineryis.
This seems to be a prettyhigh-volume brand, yep.
(09:35):
So if they were bringing it in,you'd have the cost of the
grapes.
You'd have transport costing,then winemaking costs on top of
that.
It would probably be cheaperfor them just to buy the
sparkling base.
But it is Chardonnay and Pinot.
It's quite dark in colour, yep,a fairly big bubble by the
looks of it.
Speaker 1 (09:53):
No, it is I mean.
But let's be honest at workdrinks.
Are you criticising the size ofthe bubble?
Speaker 2 (10:02):
Very aptly.
It's super like tart apple.
Yeah, I'd say the base wine's alittle bit older than it
doesn't?
It's not vintage.
It doesn't have any vintage onit, but I wouldn't say that was
from the 2023 or 2024 vintage.
It just feels a bit older, abit of that cooked apple
character as well, but actuallyperfectly drinkable?
Speaker 1 (10:23):
yeah, I would really.
Speaker 2 (10:24):
It's probably not cold enough, so I imagine the
bubble would stay in it more ifit was colder.
I got stuck in traffic thismorning so the wine heated up a
little bit.
It's just crazy school trafficon this street.
Speaker 1 (10:36):
Oh yeah, school traffic it is.
It's crazy.
I quite enjoy that.
I like that.
Oh God, I'm going to At thisprice point.
Often residual sugar is alittle higher.
Yep, I like that.
That's not the case at all.
Speaker 2 (10:52):
It is really fresh, it is really fresh.
You know, if you've got abottle of Aperol hanging around,
you can make them Aperol Spritz.
It's very versatile.
You could make a littlechampagne cocktail, you know,
with the sugar thing in thebottom with the bitters on it,
but that is very drinkable andfor $14.20, an absolute bargain
and not a separative.
Yeah, supporting you.
(11:14):
Know, an Australian, I think,family owned.
Is it the Meyer family thatowns Red Hill?
Speaker 1 (11:19):
Don't know, don't know, lose me at that point, but
I could keep drinking that.
Speaker 2 (11:24):
It is only at 10 in the morning people.
Speaker 1 (11:26):
Yeah, drinking that.
Yeah, it is only 18 in themorning.
People, yeah, no, I'm not mad,all right, um great sorry.
Speaker 2 (11:32):
I've just looked up and there's like a dinosaur.
What is a giraffe on the roof?
It was not what I was expectingto see, mom life yep.
So the next one I've got is ajim barvale Riesling.
This was $14.95.
Okay Now, as I said, I thoughtPinot Grigio would be more of a
(11:53):
party friend to people.
Speaker 1 (11:56):
Yeah, but I have a feeling.
Speaker 2 (11:57):
I struggled to find something that was made by a
privately owned winery.
Speaker 1 (12:05):
I also think that our friend Nick, who messaged in,
probably wants something alittle nicer, considering the
question, than Sauvignon.
Speaker 2 (12:13):
Blanc.
Yeah yeah, if you're going todo drinks, you know I know
Sauvignon Blanc appeals to a lotof people, but they know what
it tastes like.
Maybe test them a little bitwith something a little bit
fresh and delicious.
Totally this is covered inbling.
(12:34):
Gold medal 95 points gold medalgold medal gold medal 2023.
Water veil riesling 50thvintage from jim barry yeah,
nice I will know this isdelicious because I've just
poured it into my spittoon.
That's a bit stupid.
It's clear I want to bechugging, chugging in the big
cup.
Speaker 1 (12:52):
We're using those like red college.
Speaker 2 (12:56):
Where you pay beer pong.
Speaker 1 (12:57):
Yeah.
Speaker 2 (12:58):
Yeah, not that I do anything like that.
Speaker 1 (12:59):
I mean, we don't even need to taste this, do we?
We know how good it is.
Speaker 2 (13:04):
Well, no, I drink this quite a lot in my IGA.
It's a little bit moreexpensive.
Now this, the acidity, maybother you know people, but if
you're having drinks at work youwill invariably have those
salami twiglet things which arepretty poxy.
There'll be some salami, someprosciutto, there'll be some
fatty foods.
So it goes really really wellwith fatty foods, anything
(13:25):
that's had pork in it.
If you've got a few tubs ofdips, I think it'll work with,
you know, cream cheese baseddips, because it's because of
the acidity, the aptly greenflavors, very mineral I, but on
the scale of riesling, this isnot.
Speaker 1 (13:39):
This is still approachable.
Speaker 2 (13:40):
I think this is still has broad appeal and it's so
good it's just so floral andfresh and fresh lime juice and
lime juice cordial andeverything that you'd expect.
It's from a region it speaks toplace.
You know, squealing pig sovingand glonk great drink, but it
could be made anywhere in, yeah,new zealand, yes, whereas this
(14:04):
is definitely a water veil clearRiesling, you know it
definitely has that lime juicecharacteristic and I just love
the acidity.
And the other beauty about itis I tried to find wines with a
little bit lower-ish alcoholbecause you know there's nothing
worse than the person gettingpissed at the work drink.
So this is probably about 12.5%.
(14:26):
What does it say?
Say 12 alcohol and thesparkling was 12 and a half they
say on the back it's a party inyour mouth.
Speaker 1 (14:35):
Well, that's a bit embarrassing yeah, it's not what
I would have said, but yeah but, um, that is absolutely
delicious, and what a bargain 15bucks.
Ridiculous, absolutelyridiculous.
I reckon they'll rise the price.
Everything is going up.
You'd think they'd have to soon.
I hope not.
Speaker 2 (14:51):
And that wasn't even on special.
That's just like standard.
I swallowed that Standardpricing.
Speaker 1 (15:00):
Nick, I hope you're taking these on board and you're
going to give us notes about ifpeople liked them.
Yeah, you have to come back andtake them and see what people
thought of them, because Ireally want to know if people
like that.
Speaker 2 (15:06):
Because we might really embarrass you when you
say I got this off a podcast.
It's recommendations from twopeople who know about wine and
they'll go the wine's crap.
Speaker 1 (15:12):
It's like where's my Saviour blog.
Speaker 2 (15:14):
Yeah, we haven't got Saviour blog for a reason,
because they can drink that anytime.
Let's give them something thatthey may not go out and actually
buy.
So next we have De Bortoli'sPale and Dry 2024 Rosé Very
lovely, floral, beautiful label13% alcohol from the King Valley
(15:38):
.
So King is it?
Yeah, so De Bort's have awinery in Griffith, so that's
their sort of volume and theircask wine and everything.
And then they have a winery inthe Yarra Valley and Steve Weber
and his wife, leanne deBordelais, are great proponents
of Victorian wine and YarraValley wine and they really
invest in the region and a lotof the you know sort of famous
(16:02):
winemakers from the Yarra havestarted off in de Bordelais, so
they've started off workingthere.
Yeah, this is incredibly pale.
Pale, as one would expect.
I like there's a sort ofstippling on the punt of the
bottle.
Can you see it?
Oh, I've never noticed that.
Speaker 1 (16:14):
That's nice.
This is um.
They've gotten awards for theirdesigner.
This, I think.
Speaker 2 (16:20):
Oh, have they yeah so this was, let me find it,
139513.95.
Speaker 1 (16:28):
Steal.
Yeah, and you know what, ifanyone's scared of Riesling,
they'll drink the rosé, that'sright, that's what I thought,
and Also rosé.
Speaker 2 (16:36):
If you don't like it, just throw some fruit in it and
a bit of soda water and make asangria out of it.
Speaker 1 (16:42):
You know what that was?
A really nice nose.
Speaker 2 (16:45):
Well, it is, it's almost.
I mean, I don't think itprobably is Grenache, but it's
almost Grenache-y strawberry.
Speaker 1 (16:52):
It actually a lot of rosé, I find doesn't have much
on the nose, it's just so boring, but this actually a bit
jumping out there.
Speaker 2 (17:04):
Great acidity, super floral, really refreshing.
I'm starting to turn a littlebit on rosé, turn toward it
rather than away from it, andwe've got a lot of rosés.
Speaker 1 (17:16):
Do we All right?
Speaker 2 (17:18):
The people like it, I know, and it's coming into
summer and it's coming into um,that celebratory time where all
of you are having parties, sothis can be transferred.
All of these wines can betransferred from your work party
, yep to your at home party andyou look pretty classy, I think,
because they actually lookquite fancy.
They don't look like they costunder $15.
Speaker 1 (17:40):
Yep, no, that's great , all right, definitely, I think
that that one is an excellentchoice, hmm.
Speaker 2 (17:50):
That's quite good.
Yeah, it is quite good.
I sound surprised.
Speaker 1 (17:53):
Well, no De Portally, it is good De.
Speaker 2 (17:55):
Portally's good wine?
Yeah, it always is yeah.
So next I got.
I didn't want to get CabernetSauvignon.
It's heading into the warmermonths, Christmas party time,
it's too big.
And they had the TintaraCabernet.
Yep Didn't want to get Shirazbecause, hey, if we don't know
Shiraz by now, we're never goingto know it.
So I thought I would get aGrenache.
Speaker 1 (18:20):
So I went on and had a look and this is 2024 Rustica
Grenache from the Barossa Valley.
Meg.
That is really risky, I think.
Do you?
Yes, I don't think Grenache is,but you know me, I think that
Grenache is out of balance.
So often it's too alcoholic andat a cheap price point.
As a single varietal I wouldn'tbe putting my money there.
But we'll see.
Speaker 2 (18:40):
My rationale was if I was going to get a Shiraz from
the Barossa, which is a crowdpleaser, it's going to be 14%
anyway.
Speaker 1 (18:45):
Yes, this is 14%, but you can't taste it as much in
the Shiraz.
At least, they're normallybalanced, okay, whereas Listen
to my second rationale Okay,chill it, oh, yeah, out.
Okay, chill it, oh, alright,alright, alright, alright.
Speaker 2 (19:01):
I see where you're going.
Chill, it's going to knock offthe alcohol yeah, it's also, so
it's going to be more appealing,so you can throw some of it
into an ice bucket for somepeople to enjoy.
Chill Again, you're going tolook like a funk star because
you're serving a chilled red.
Look at me go.
Speaker 1 (19:18):
There might be some raised eyebrows amongst some
pretentious wine.
Speaker 2 (19:22):
True, the bosses who are maybe a little bit older,
yeah, but also it's one ofAustralia's great, great
varieties.
It's having a bit of aresurgence at the moment.
Speaker 1 (19:31):
Okay, grenache always smells amazing, Like I love the
nose on this, but it's thepalate where it often
disappoints.
Speaker 2 (19:46):
This has got a bit of savoury earthiness about it.
It's not just all thatstrawberry and cherry and sort
of bright popping red fruitsthat's good.
Have I won you over?
Oh good, yeah, it's good yeah,that's yum.
Speaker 1 (19:53):
Oh my god, people are getting smashed on that.
That's too good, that issmashable.
That is so young, that's reallygood I can't believe that's.
How much was that it's 15, no15.
Speaker 2 (20:08):
Member offer 19, normal, 20, normally.
Yeah, but I'm assuming if youguys have got an account.
If not, it's free to join.
Just join up.
I don't know what the benefitsare.
I think you just get the memberbenefit, the member cheap wines
.
But I got a sake last nightbecause my son's decided he
wants to be a sake brewer.
That's his job for life.
Speaker 1 (20:30):
Doesn't Wesset do sake, they do so we're going to
put him through.
Speaker 2 (20:34):
I might do it as well with him.
Speaker 1 (20:35):
He doesn't want to do it with me.
Speaker 2 (20:37):
That's so cool, I don't want to sit next to you.
So anyway, he.
And then he's going off.
That's funny.
He's going to travel by trainfrom Singapore to Lisbon, oh my
God, through Mongolia and China,and.
Speaker 1 (20:51):
Russia To be.
What is he?
Speaker 2 (20:52):
19, 20?
He's 18.
To be 18.
No, elliot's going off toEngland next year for six months
.
Okay, 18.
No, elliot's going off toEngland next year for six months
.
Speaker 1 (20:58):
Okay, for uni.
I was not doing all this when Iwas 18.
Oh my God.
Speaker 2 (21:02):
Anyway, stop talking about the family, we'll catch up
later.
The Grenache, let's talk aboutit.
Lovely tannins, it's got alittle bit of structure, so I
think it would appeal to yourShiraz drinkers.
They may look at the colour andgo well, that looks like like
blood, which is something thatmy father would say.
But tell them to actually tasteit because it's got quite a lot
of structure to it.
And the alcohol well, for it is14, it's integrated.
Speaker 1 (21:25):
It doesn't jump out at me.
I'm, I'm quite happy, I'mpleased and, um, I also find
that I can find grenache a bitdisjointed.
I can find the palette to Idon't know like drop off really
quickly.
Speaker 2 (21:38):
But this has such a nice finish, oh and this is the
other thing about this place ZedWine.
It's two sisters Cool.
Speaker 1 (21:46):
Okay, we love that.
Speaker 2 (21:48):
I think they might have inherited their parents
were growers or something Allright.
And then they decided and it'sthe only sister team that one's
a viticulturist and one's thewinemaker Winemaker, I'm mad,
sister team that one's aviticulturist and one's the
winemaker.
Speaker 1 (21:59):
Winemaker, I'm mad yeah.
Speaker 2 (22:00):
So go out and support them for $15, remember off of
that and chilled it's good, yeah, that would be unreal, chilled.
So we've got every base coveredhere.
Yeah, I'm sorry Billy's justgrown so much in the last month
since I've seen her.
Bye, she's obsessed with myshoes.
Bye, she's obsessed with myshoes.
(22:20):
Bye.
Speaker 1 (22:21):
Have a good day.
Speaker 2 (22:21):
She's sitting up and she's nearly crawling and she's
about to teeth, but she's justso beautiful, I'm just a bit
distracted.
Speaker 1 (22:28):
Sorry, that's a really good choice.
That's a really good one.
I thought you were crazy.
Well, I was ready to be likebad move Meg.
Lucky, lucky ready to be likebad move bag, lucky, lucky.
But yeah, I wanted to get stuff.
That's not your standard.
People listening are like theaudacity of mal.
She always goes up against thismaster of wine she's got balls,
(22:51):
she has got balls.
Speaker 2 (22:53):
But, um, I almost looked at cask wine, but then I
thought, oh yeah, that wouldlook a bit, it would just look
office.
Speaker 1 (22:59):
Yeah, it would, even though we know that, like from a
perspective of the actualpackaging, it's really good, it
has integrity, it's quality, butyeah.
Speaker 2 (23:10):
Wow, that Grenache.
They're all good and seriously,I would happily if I was having
a Christmas party this year.
I would happily serve any ofthose.
Me too, you know quite proudly.
And everyone would think whatwould you drink, though?
Well, the Riesling and theSparkles.
But I'd put something in theSparkles.
Yeah, would you.
What do you mean?
You'd put something in it.
Aperol yeah, I might make anAperol out of it but, I could
(23:31):
drink it on its own as well.
Speaker 1 (23:36):
I hope that helps and please get back to us.
Speaker 2 (23:40):
We want to know if you know if Meg's actually the
other thing people when you arehaving office drinks, let us
know what people think Aredrinking.
Yeah, like I know, tess Dolan,Rob Dolan's daughter, at Woods
Bagot, where she works, which isan architectural firm, they
drink Rob Dolan wine, clearlybecause she gets very good rates
(24:01):
on it.
But yeah, I mean, what arepeople drinking?
Speaker 1 (24:06):
I think that is our challenge to you out there.
If you are organising stufflike this, especially if a
business is paying for it, tryand go through privately owned
wineries.
Make sure that the wine thatyou were buying is a privately
owned winery I just think,particularly now, nothing.
Speaker 2 (24:25):
The pinnacle wines are all really, really good,
don't get me wrong but I justthink at the moment, with you
know we just saw the fox creekhas gone into receivership.
Yeah, I just think it'simportant to try and support
these, even established brandslike Jim Barry and possibly Red
Hill Estate.
Everyone's doing it.
They are really doing it toughat the moment.
Speaker 1 (24:45):
Yeah, absolutely All right, but they're still making
great wine.
Yeah, yeah, it's crazy.
Look to finish it off.
We just have some stuff thathave been written in that I
thought I'd just bring up.
So one is thank you, deb hassent in.
I sent in one of the episodes Isaid let us know what wine bars
you're loving and we'll doshout outs.
(25:06):
So we have a shout out.
So Deb has sent us a wine barin Sydney that said they have
amazing wine by the glasssuggestions.
They showcase a differentwinery each month with wine
flights.
That's cool.
They do mystery flights.
Love that.
And it's Levantine Hill at themoment.
So it is called Flight PathWine Bar in Sydney.
(25:28):
So that definitely sounds.
Is it in the?
Speaker 2 (25:29):
flight path.
Is it very noisy?
Are you sitting under all theplanes going in and out of
Mascot?
Speaker 1 (25:34):
I don't know, but no, that sounds worth trying.
If you're in Sydney, that is agreat recommendation.
Thank you, deb, kate.
Kate has sent us a message.
Oh, long-time listeners,first-time commenters Isn't that
nice, oh sweet.
So they were thinking about ourGSM episode and they love
(25:56):
Australian blends.
It's wild to us, to them, thatMount Mary is a top three wine
in Australia with its quintet,but still everyone turns their
noses up at Australian blends.
They want to hear more about us, about Australian blends, and
they have been embracing themotto of if you don't know it,
(26:16):
try it.
Speaker 2 (26:16):
Awesome, um, thank you kate, that's nice for the
message.
That's a good episode to do,maybe do some more on blends.
Speaker 1 (26:20):
We did specifically jsm, but we can do more on
blends.
We have.
We have the white blends we'regonna do this on my fridge, oh
okay, cool, all right, okay,we'll do that.
And Max Max has a question.
So thank you, first-timemessenger as well.
Thanks for joining us.
(26:40):
Max on the pod, he listened tothe Cab Franc episode.
He's keen to try some more.
Found one it was really good,but it was high alcohol.
Cool, but it wasn't actually.
It tasted like it was highalcohol, however, it wasn't
actually.
It tasted like it was highalcohol.
However, it wasn't actuallypercentage wise, high abv.
So he was saying overwhelmingalcohol burn.
(27:01):
We are curious about whatcauses wine to taste like
alcohol, even if it's lower inalcohol.
Is it a fault or something todo with flavors and balance?
Speaker 2 (27:09):
it's balance and lack of fruit supporting the
flavours.
So sometimes what happens?
When grapes accumulate sugar sothey might get to 13.5%,
they're doing it quickly andthey aren't accumulating the
right number of flavours.
So when they ferment that outyou've got maybe a 14, 12, 13%
(27:34):
alcohol wine, which is pretty,pretty standard.
But it just there's not enoughfruit to support the alcohol, so
it sits on top of it andusually my first indicator for
that is you can smell thealcohol.
So I often write down intasting notes hot nose, which
means to me that high alcohol,it smells hot.
You can smell the alcoholcoming off the wine.
Speaker 1 (27:54):
Yeah.
Speaker 2 (27:55):
And it is just about balance.
It's not getting enough fruitflavour and aroma compounds to
support the amount of alcohol Inthose instances.
If it were me, I would startoff doing a wild ferment,
because they produce lessalcohol for more sugar Really
Okay.
And then possibly leave it witha tiny amount of residual sugar
(28:16):
in there but add a little bitmore acid to balance out the
sugar, just so you're notgetting the alcohol.
But it really comes down topicking yeah, picking time and
not having optimally ripe fruit,which we know everyone puts on
the back of their labelsOptimally ripe fruit they do
they love it?
Speaker 1 (28:33):
the back of their labels Optimally ripe fruit.
They do they love it.
We pick it at the perfect time.
Speaker 2 (28:36):
Yes, we pick this at the not perfect time, like no
one's ever going to say thatOptimal, optimal, all right.
Speaker 1 (28:42):
Well, that's a good response.
Hope that helps and that's allwe have for this week.
Next week, what are we doing?
Meg, celebrity wines, and I'vegot one I'm so excited about.
It's so true, I think.
Actually, I think we might havedone some before, but we
probably have new ones this time.
Speaker 2 (28:58):
Well, no, we did.
Who was your footy dude Fromthe horse?
Speaker 1 (29:04):
Oh no, Rich Evanderbeck.
Speaker 2 (29:07):
Yeah, with the, he does the pills and bottles and
everything out.
So we've done his wine, and Ithink, have we done?
Speaker 1 (29:15):
Oh no, Do you know what?
Maybe we've just done Riccardoand we've done Brad Pitt's wine
in a different episode.
Speaker 2 (29:22):
We've got Brad Pitt's wine again, because you know we
did it for.
Speaker 1 (29:25):
But it wasn't Celebrity Wines, it was for a
different episode.
Speaker 2 (29:28):
Possibly Rose, yeah, and rosé yeah, and we've also
done.
We've done daniel ricardo, um,as a last drop, and we've also
done.
Did we do ricky pontings?
Oh, because someone, everyone,when I said celebrity wines,
everyone at work who is reallyinto footy and sport said um, or
particularly ben dolan, oh, youcould do ricky ponting wines.
(29:50):
And then there's bustustyMalone, some rapper.
I don't know.
And then they were talkingabout some other football player
and I was just like, no, no, Ihave got like one of the
greatest celebrities to everwalk this path.
Speaker 1 (30:04):
All right, all right.
Well, we'll leave it there.
We'll tease that and we will beback with you with those
celebrity wines next week.
And until then, enjoy your nextglass of wine and drink well.
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